Step 1

To a 6-quart Instant Pot (**See Notes for Stovetop Directions) add the olive oil, onion, and saute for 3 to 4 minutes, or until onion is becoming translucent; stir frequently.

Step 2

Add the garlic and saute for 1 more minute; stir constantly.

Step 3

Add the ground beef and cook for about 5 minutes, or until no longer pink. Stir and crumble beef as it cooks to ensure even cooking.

Step 4

Add the beef broth, diced tomatoes or Rotel, elbow macaroni, kidney beans, chili powder, cumin, oregano, salt, pepper, secure the lid and seal it, turn onto high pressure, and set the timer for 5 minutes. Note - It will take a bit of time to build up the pressure and this is fine because it helps the noodles soften and cook through until tender.

Step 5

After 5 minutes, do a quick release. Tips - Take caution to cover your hands with a hot mitt and keep your face away from where the steam will vent. For those new to Instant Pot cooking, read your owners manual or watch videos on the internet how to do a quick release if you're unsure.

Step 6

Add the cheeses and stir until melted and combined.

Step 7

Optionally garnish with fresh parsley or cilantro and serve immediately. Extra chili mac and cheese will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat leftovers gently in the microwave.